Asian stuffed zucchini

Try this Asian version

Asian mix

Main course
4 persons
60
Medium

1. Cut the chicken into cubes. Wash the zucchini, cut in half the long way and hollow out with a spoon (save the flesh). Cut the mushrooms and bell bell pepper into small cubes. Chop the onion and press the garlic. Preheat the oven to 175 º C.2. Heat the rice oil in a wok and fry the onion with the sambal. Successively add garlic, chicken, mushrooms, bell bell pepper, zucchini flesh, spice paste chicken cashew, soy sauce and peanut butter. Simmer for a few minutes and finally add the cashews. Thicken the sauce with cornstarch if necessary.3. Place the zucchini on a greased baking dish and fill with the meat mixture. Let cook for 40 minutes in the oven.4. Remove the stuffed zucchini from the oven, garnish with sliced spring onion and drizzle with Sweet Chili sauce to taste.Be sure to make one of our other delicious recipes too!

Ingredients

2 Large zucchini or 4 small ones

250 g Chicken breast

1 Red bell bell pepper

100 g (cave) Mushrooms

2 Stems of spring onion

1 Red onion

1 Garlic clove

2 tsp Cornstarch

Preparation method for Asian stuffed zucchini

Dice the chicken. Wash the zucchini, cut in half lengthways and scoop out with a spoon (save the pulp). Cut the mushrooms and the peppers into small cubes. Chop the onion and crush the garlic.Preheat the oven to 175ºC.
Heat the rice oil in a wok and sauté the onion with the sambal. Add garlic, chicken, mushrooms, peppers, zucchini meat, spice paste, chicken cashew, soy sauce and peanut butter one at a time. Simmer for a while and finally add the cashew nuts. If necessary, thicken the sauce with cornstarch.
Place the zucchini in a greased casserole dish and fill with the meat mixture. Cook in the oven for 40 minutes.
Take the stuffed zucchini out of the oven, garnish with chopped spring onions and drizzle with sweet chili sauce, if you like.